How to make Peanut Tofu

Where I grew up in Japan, Nagasaki we eat lots of raw peanut in Summer for snacks. People in Tokyo Kanto areas, they have lots of Edamame. I remember We always ate boiled peanut before dinner in Hot summer days in late July to late September , and my father has it with Beer.

In Summer Grocery shops sell raw peanut in a Shel We boil them with bit of salt, and have boiled raw peanut. Taste creamy and nutty Very Addictive. But We almost eat that every day.

Farmers harvest the peanuts with Shel, they wash them and dry them under the sun for a week or so. They sell both raw peanuts and dry peanuts in a Shel in the market.

When we have lots of dry peanut, we slightly roast, and removes the peanut skins. Then we soak the roast peanut in a water over night, and next day we use the blender to make peanut milk.

This recipe is so delicious, I always ask my mother to cook for me.

Ingredients Slightly roasted peanut (no salt) 200gram Water 800ml Potato starch 55 to 60 Gram Soak in water over night and blend it in the morning. You need to separate peanut with the muslin clothe and squeeze the milk out and you will get peanut milk and peanut residuum (okara in Japanese)

Peanut Milk Tea, it is very nice 🙂

Then add 55 – 60 Gram potato starch or Kuzu to the peanut milk, and slowly cook with the raw heat and stir it to combine them, and cook until it will become like sticky

Then you cool the content in a square plate or shallow plate or bat. Wait to cool it down, and keep it in the fridge to keep it for an hour. Serve with Sweet miso. Miso diluted with Mirin